For the dipping sauce:
2 spring onions, finely diced
4 tbsp soy sauce
1 1/2 tbsp rice vinegar
1 tbsp roasted sesame oil
1 tbsp crushed roasted sesame seeds
1 tbsp Korean chili flakes (gochugaru)
For the batter:
300 mL cold water
100g rice flour
556g self-rising flour
2 tbsp Korean soybean paste (doenjang)
10 grings of black pepper
3 large pinches sea salt
10 jumbo tiger prawns, shelled, deveined and butterflied, dried well on paper towels
5 spring onions, julienned
4 large diver scallops, corals removed, thinly sliced, dried well on paper towels
2 red chilis, cut into long, thin strips with seeds
1 green chili, cut into long, thin strips with seeds
2 large cloves garlic, grated
5-6 tbsp vegetable oil, for frying
For the dipping sauce: mix together the ingredients for the dipping sauce and set aside.
For the batter: in a large bowl, gently whisk together the first 6 ingredients until smooth. Add the remaining ingredients and mix to coat well and evenly.
Heat the 3 tbsp vegetable oil in a large non-stick frying pan over medium-high heat.
Once hot, spoon in 1/3 of the batter and spread it out evenly to make a rectangular pancake, measuring about 6x7 inches (15x18 centimeters).
Fry until golden brown and crispy on the bottom, 3-4 minutes. Flip over carefully and cook until the other side is golden, another 3-4 minutes. Set and drain on paper towels.
Working in batches, make 2 more pancakes, drizzling more oil as necessary, about 2-3 tbsp per pancakes and adjusting the heat down as needed.
Cut the pancakes into pieces to desired size and transfer to a serving plate.
Serve immediately with the dipping sauce. Enjoy!